Kenya

I've liked almost everything I cooked in Ethiopia, but nothing wow'ed me enough to make it again (except the doro w'at) so soon.  So I decided to branch out in east Africa.  These two recipes are from Kenya.  It was a big hit with the boys.  The spices are similar to Indian food, something we've missed since we've been cooking "one month at a time".  If anyone has new ethiopian recipes, we are happy to try them.

Kenyan Curried Cabbage:

Melt 2 tbsp butter over med heat.  Saute one onion, finely chopped.  Added 1 head shredded cabbage and toss for about 5 minutes.  Sprinkle about 1 tsp curry powder and fresh ground pepper to taste.  Mix well.  Add 1/4 cup heavy cream.  Cook 2-3 minutes, until reduced.  Add salt to taste and stir in 3 shredded carrots and cook until heated through.


Kuku Paka

Put 1 chopped onion, 1 small red pepper, 2 inches ginger and 4 garlic cloves into cuisiart.  Process until smooth.  Heat 1/4 oil and add the puree with 1 tbsp curry powder and 2 tsp cumin seeds.   Saute until cooked down, about 10 minutes.  Puree 1 can tomatoes and add it, simmer for 5 minutes.  Add 3 pounds chicken (leg quarters), one can coconut milk (we used light), salt and pepper.  Cover and simmer for about an hour, until tender.  Remove chicken, take meat off bone while the sauce is reducing.  Add back to pan.  Add chopped cilantro.  Serve with rice.